Our delicious lamb is sourced locally and renowned throughout the world for its succulence and flavour.
From cutlets to roasts, chops to sausages, our delicious lamb range is one of the most extensive in the district and allows our local customers to enjoy export-quality lamb sourced from the lush, green pastures of south-west Victoria. Don’t forget to match your lamb cut to your cooking needs, for maximum taste and tenderness.
Lamb Buying Guide
We are so lucky in Australia to have such tender, delicious lamb cuts available. Lamb is a very versatile meat and there are cuts available to suit all budgets. Chops are a family favourite and are very easy to cook. Forequarter chops taste amazing with a marinade or can be grilled and served. Cutlets are impressive and so simple and the kids love this style of “lamb with handles”. They can be crumbed, grilled or put on the BBQ and only take a few minutes to cook. Lamb mince is great for hamburgers, kofta, shepherds pie and moussaka and diced lamb is amazing in the slow cooker for curries and stews. Perhaps Australia’s favourite is the old fashioned lamb roast. A leg of lamb is the best cut for a family roast. Cut slits into the meat and jam garlic gloves in, or rub over minced garlic and rosemary and marinate overnight before slow roasting in the oven. A cheaper alternative is a lamb shoulder. This is best slow cooked at a low temperature over 4 or 5 hours with lots of liquid – cover the roast to start so it steams, then increase the temperature and uncover for a nice golden roasted finish.
Lamb Cooking Guide
|ROASTING CHART – times per 500g|
|Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump||220ºC||15-20 mins||20-25 min||25-30 min|
|Rack of lamb, four rib roast, crown roast||200ºC||20-25 min||30-35 min||40-45 min|
|Loin (boned and rolled), Leg or shoulder (bone in), easy carve leg or shoulder||180ºC||20-25 min||25-30 min||30-35 min|
Delicious spring lamb with a refreshing salsa of tomatoes and boccochini.read more